1. In small saucepan, combine flour with just enough of the milk to whisk into a thick smooth paste. Gradually add evaporated milk and the remaining milk, whisking constantly until blended and smooth. Stir in red pepper and cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat, add spinach, and season with 1/4 teaspoon of the salt and white pepper. Stir to blend. Set aside.

2. Melt butter over medium-high heat in large nonstick skillet. Add scallions, scallops, and shrimp, and season with the remaining 1/4 teaspoon salt. Cook 2 minutes or until shrimp begin to turn pink. Add 2 tablespoons of the sherry (if using), cook about 30 seconds, and then stir in spinach cream sauce, corn, and tomatoes. Simmer 2 minutes to finish cooking scallops and shrimp. Remove from heat, stir in the remaining 1 tablespoon sherry (if using), and serve immediately.

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